Green Bean Salad with Corn, Tomatoes and Kai’s Special Yogurt Dressing

Let me start with my special Yogurt Dressing, which goes with the following Green Bean, Corn and Tomato Salad, but you can use it on any salad.

Kai’s Special Yogurt Dressing

2 cups plain yogurt (whole milk)

2⁄3 cup mayonnaise

3 tsp Ka‘iulani Hawaiian Spice

1 tsp Ka‘iulani Exotic Curry

1⁄4 tsp Ka‘iulani Pele’s Fire (optional)

1⁄2 tsp Ka‘iulani Alaea Sea Salt with

Garlic & Herbs, to taste

1 tsp fresh garlic, minced

1 tsp lemon juice

1 Tbsp local honey

1⁄3 cup mint, finely chopped, plus more for garnish

Put all the ingredients above, except the mint, in a blender and blend until well mixed, and taste. Add more spice if desired, then blend in the chopped mint by hand.

Makes 3 cups.

Green Bean Salad with Corn, Tomatoes with Kai’s Special Yogurt Dressing

Ka‘iulani Special Yogurt Salad Dressing (see recipe above)

3 fresh Nozawa Kahuku Farms or local corn cobs (Nozawa corn is non-GMO)

Table salt to taste

1 lb fresh Twin Bridge Farms or local green beans, trimmed, cut in half

1⁄2 ‘Ewa or sweet local onion, sliced thin

1⁄2 pint Ho Farms or local cherry or grape tomatoes, cut in half

Make yogurt salad dressing (recipe above), set aside.

Bring a pot of water to boil, put corn cobs in water and blanch for one minute. Take corn out of water, let cool for a few minutes, then scrape kernels off of corn and set kernels aside. 

Using the same water, add table salt generously and bring back to boil. Add string beans and cook until just tender (about 3 minutes). Drain beans and let cool. When beans are cool, combine in a bowl with corn, tomatoes and onion. Toss gently together with Ka‘iulani Special Yogurt Salad Dressing, to taste.

Makes 6 servings.